Reviewed: Aug. 31, 2007

Great idea! I removed the pulp from the rind after the 7 days and went ahead and julienned it then. I got almost a half pint jar which will probably last me less time than its shelf life! Couldn't bring myself to discard the pulp though...I used a little of it in a martini. Very good. I used the rest in a marinade. Equally great results!

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Reviewer:

Emily Tisdale

Cooking Level: Expert

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Reviewed: Mar. 26, 2005

I must say that these are definitely an acquired taste but after a while they grow on you and do give dishes that extra little something. I sprinkled into some spicy beef stir fry and it tasted lovely.

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